Looking for a comforting dinner recipe that’s both hearty and full of bold flavors? This spicy pork and black bean chili with sage and white cheddar is the perfect dish to elevate your evening meal.
With its blend of tender ground pork, earthy black beans, and the aromatic punch of fresh sage, this chili will have you savoring every spoonful. This dish promises to deliver on all fronts.
Why This Chili Stands Out
This isn’t your average chili—it’s a recipe that balances heat, richness, and depth of flavor in every bite. The ground pork adds a savory heartiness, while the black beans provide a creamy texture that pairs beautifully with the slight bitterness of the lager beer.
Sage and cheddar cheese round out the dish with an herby, creamy twist. The result? A chili that feels both comforting and fresh, perfect for cozy dinners or entertaining friends and family.
If you’re someone who loves experimenting with flavors, this recipe offers plenty of room for customization. Whether you want to spice things up or add your own unique touch, this versatile dish is here to impress.
Tips to Customize Your Chili
- Adjust the Heat: Prefer your chili on the milder side? Opt for red bell peppers instead of poblano or jalapeño peppers. For more heat, toss in a few extra diced jalapeños or a pinch of cayenne pepper.
- Protein Swap: If pork isn’t your go-to, substitute with ground turkey or chicken for a lighter alternative.
- Go Vegan: Replace the ground pork with plant-based meat crumbles, skip the cheese, and ensure your beer selection is vegan-friendly.
- Cheesy Boost: White cheddar cheese adds creaminess, but you can swap it out for Monterey Jack or a vegan cheese alternative.
- Beans Galore: While black beans are traditional here, feel free to mix in kidney or pinto beans for variety.
Easy Serving Suggestions
One of the best things about this recipe is how easily it pairs with other dishes to create a complete meal. Serve it alongside skillet brown-butter cornbread for a sweet contrast to the chili’s spiciness.
Leftover cornbread? Toast it with butter and honey for breakfast the next day.
For a classic pairing, serve your chili with rice—whether it’s regular white, brown, or even fragrant coconut rice. Lime wedges and sour cream or grated cheese on top add a finishing touch that ties all the flavors together.
Why This Recipe Is Perfect for Dinner
This chili is more than just a meal—it’s an experience. Its bold yet comforting flavors make it a go-to recipe for family dinners, casual gatherings, or even meal prep for the week.
Ready in about an hour and serving four to six people, it’s ideal for feeding a crowd or enjoying leftovers the next day. The combination of rich spices, hearty ingredients, and fresh toppings makes this dish a standout for any dinner table.
Perfectly balanced and endlessly customizable, it’s a recipe you’ll want to return to time and again.
Spicy Pork & Black Bean Chili with Sage & White Cheddar Recipe for Dinner
Equipment
- Large pot or Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion diced
- 1 poblano chile or red bell pepper diced
- 1 pound ground pork or substitute turkey
- 2 teaspoons kosher salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more to taste
- 2 teaspoons dried oregano
- 1 tablespoon minced fresh sage
- 1 tablespoon chili powder plus more as needed
- 2 garlic cloves minced
- 1 28-ounce can diced tomatoes
- 3 cups cooked black beans or 2 15-ounce cans, rinsed and drained
- ¾ cup lager beer Negra Modelo suggested
- Grated white cheddar cheese or sour cream for serving (optional)
- Lime wedges for serving
Optional Variations:
- Extra Spicy: Add 1 to 2 minced jalapeños with the onion.
- Vegetarian Alternative: Substitute plant-based ground meat for ground pork and use vegetable broth instead of beer.
- Kid-Friendly: Omit chili powder and use sweet bell peppers instead of poblano chile.
Instructions
- Cook the Vegetables and Meat: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and poblano (or bell pepper) and cook, stirring occasionally, until the vegetables are soft and just starting to brown, about 7 minutes. Crumble in the ground pork and cook, stirring frequently, until fully browned, approximately 7 minutes more.
- Season and Sauté: Sprinkle in the salt, pepper, oregano, sage, chili powder, and minced garlic. Stir everything together and cook for about a minute, allowing the spices to become fragrant.
- Add Main Ingredients: Pour in the diced tomatoes (with their liquid), black beans, and beer. Stir well to combine all the ingredients. Increase the heat to bring the mixture to a boil.
- Simmer the Chili: Lower the heat to medium-low and let the chili simmer uncovered for 30 to 40 minutes, stirring occasionally, until the mixture thickens slightly. Taste the chili and adjust the salt and pepper if necessary.
- Serve and Garnish: Scoop the chili into bowls and, if desired, top with grated white cheddar cheese or a dollop of sour cream. Serve with lime wedges on the side for a fresh, citrusy touch.
Notes
- Pair with Skillet Brown-Butter Cornbread or Coconut Rice for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.